Encapsulated herbs for breadmakers

Sandwich makers using bread baked with herbs and spices can provide
their customers with a stronger fresher flavour by using loaves
made with encapsulated extracts, according to UK company TasteTech.

Sandwich makers using bread baked with herbs and spices can provide
their customers with a stronger fresher flavour by using loaves
made with encapsulated extracts, according to UK company
TasteTech.
The heat used whilst baking bread destroys a lot of the flavour of
herbs and spices. The company claims that the flavours of its
encapsulated herb and spice extracts are only released when the
bread reaches a temperature of 60C in the oven, so they last right
through the baking process to the finished product.
Because the flavours are not released until heated typically to
60C, TasteTech stresses that they will not retard yeast activity,
as yeast action is complete by this point. Consequently garlic,
cinnamon, onion and cheese flavourings and powders can be used
without affecting the yeast.